30 Minute Mongolian Beef

 

To soak up all of the delectable sauce, serve this Mongolian Beef over rice or stir-fried noodles. Everything was completed in thirty minutes.

 

1 pound flank steak sliced against the grain and cut into 1/4 inch cubes

1/8 cup cornstarch

1/2 tablespoon sesame oil

1/2 tablespoon canola or vegetable oil

3 cloves garlic minced

1 teaspoon ginger minced

1/2 cup low sodium soy sauce

1/2 cup water

3/4 cup light or dark brown sugar

oil for frying

sliced green onions for garnish

 

Combine the beef in the cornstarch and set aside for 10 minutes while you make the sauce and heat the oil. In a large skillet, heat the sesame oil and canola or vegetable oil. Sauté for 1-2 minutes after adding the garlic and ginger. Combine soy sauce, water, and brown sugar in a mixing bowl. Bring to a boil and continue to cook for another 2-3 minutes. Place aside.

 

In the meantime, heat enough oil in a big wok or skillet with high sides to brown the meat. Heat the oil until it is hot but not burning. Add the meat, being careful not to overcrowd the pan. Brown the meat on each side for around 1-2 minutes. Retrieve with a slotted spoon and drain on paper towels. Toss the meat in the sauce to coat. Return the sauce to a boil and cook for 2-3 minutes, or until thickened.

 

Serve warm, garnished with green onions if preferred.